食用型化学变性淀粉性质的研究

本文主要综述了常见的化学变性如乙酰化、羟丙基化和交联处理对淀粉物理化学、形态学、热力学等性质的影响；并且探讨了影响淀粉变性效率的因素如淀粉种类、颗粒结构、变性试剂类型和用量等，通过选择合适的变性试剂和淀粉原料可以生产出具有良好应用效果的食品用变性淀粉。

Effect of some common chemical modifications such as acetylation, hydroxypropylation and cross-linked on the physico-chemical, morphological, thermal properties of starches from different botanical sources have been reviewed. The distinguishing factors that affect the efficiency of modification are the starch source, granule structure, type and concentration of modifying reagent. Modified starches with desirable properties can be produced by selecting suitable modifying agent and native starch source.